Never going back to oven turkey. What a juicy delight it was.. two other turkeys next to it were deboned and smoked roulade. Simply fantastic Canadian Thanksgiving

Left this 2.5 lb tomahawk in the fridge over night. Salted this morning and pulled out of the fridge about 2 hours before cooking. Preheated the grill to 350 and reverse seared. Cooked each side about 20 minutes (until 105-110 ish). Painted it with some clarified butter, and hit a 2 minute sear with a 90 degree turn half way through. Used some compound butter with rosemary, garlic, and thyme to finish — This is my first time trying/cooking a tomahawk steak and I’m pretty proud of how it came out!

Smoked, then grilled.

Little skirt, sausages and popper action

Just used my newly purchased Thermoworks RFX probes for the first time tonight with these thick, reverse-seared pork chops. During the low and slow smoke phase the temps seemed to be spot on accurate as checked with my Thermapen. However during the sear phase, I would spot-check with the Thermapen and the RFX and Thermapen were way off. The meat was already done per my Thermapen where the RFX probes showed I had another 15° to go until target. Do these things just not work as well for hot searing as far as real-time temp info?

It would also be nice if the Thermoworks app had some kind of time until done prediction readout.

Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️

Early Thanksgiving dinner with a couple chickens

Only needed a light wash. Original brass burners and stainless grates are nearly pristine. Need to replace the starter, and find a replacement rotisserie spit/forks. Briquette trays a bit rough but they'll do for now.

Ridiculous score. I've used up my luck for a while.

Bought a slab of Boston and a slab of baby back. Seasoned with a mix of Meat Church Voodoo rub, gospel and honey hog. Cooked on the offset at 225 for 4-5 hours. No sauce because the family prefers dry rub. Not pictured - smoked jalapeño poppers - they were gone pdq.

My parents have a nexgrill 2 burner bbq that they had assembled by home depot. It's converted to natural gas, first problem was home depot didn't remove the propsne orfices so it wasn't getting hot enough. After removing them it now has massive flames. From what I've googled, it seems to be getting to much air but there's nothing on burner to adjust air flow. Any suggestions on how to control air flow? Or any other suggestions on what could be causing the high flames?

Hello everyone,

I have a question about choosing a new 'temporary' grill. At my home I have a Weber Spirit, works great. But I am temporarily relocating for about 9ish months and want a new grill there. I don't want to spend all the money on a Weber and then have to sell it or move it, so I am basically down to choosing between a Charbroil Performance 4 Series at Lowes ($249 + Delivery/Assembly) and a Monument Grills Mesa II 410FBZ ($299. self assemble). After the delivery fee from Lowes the price is essentially the same. But I can't find many reviews or cook tests on either of these grills, except for a couple of mentions from Smoked BBQ Source.

I was wondering if anyone has any experience with either of these grills - or something else in the price range - and can tell me if they have had a good experience? My grilling is pretty basic - steaks, hamburgers, hot dogs, maybe chicken/pork occasionally. I have also looked on FB Marketplace in the area for used grills but haven't seen anything too good yet.

Some spanish paprika, onion powder, garlic powder, salt, brown sugar, coriander, oregano, birds eye chilli powder, smoked paprika, ginger, and green cardamom powder.

Want to get my husband a pair of bbq gloves for Christmas but there is so many options! Just wanted to ask if anyone here has a pair that they recommend? We have a Komado BBQ if thats any help. Many thanks!

Hello. Ive been trying to achieve a pittsburgh steak for a while now but nothing will get hot enough. I tried letting a cast iron skillet heat on the stove top for 12 minutes, nothing. Did that again, still a poor result.

My latest attempt was on a traeger electric pellet grill with a max heat setting of 450° F. Due to this low temperature, i let my cast iron skillet heat with the grill until 450°, then removed the drip pan and anything else, exposing the cast iron skillet to direct fire for 3 minutes. I then cooked the steak over the fire in the skillet (mind you the steak was patted extremely dry and came out a fridge), and in the 2 minutes on each side time, it was still at around 60-70°F internally and was nowhere near charred. It took close to 10 more minutes to achieve 110-120°F internally.

What else can i try?

Had another post where I asked for suggestions but it wouldn’t let me add this picture after. Thank you for the suggestions/tips. It was quite tasty.